Red Velvet Tres Leches Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease an 8x8x2-inch baking dish; line the bottom with a parchment paper square.
• In a small bowl, whisk the flour, baking powder, cinnamon, and salt. In a medium bowl, using an electric mixer on high speed, beat the sugar and eggs until very light and fluffy, 5 to 7 minutes. Add half of the dry ingredients. Beat on low speed just to blend. Beat in the milk, then the remaining dry ingredients, just until blended. Transfer to the cake pan; smooth the top.
• Bake until the top springs back when pressed and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes.
• In a medium bowl, whisk 1 1/4 cups Baileys, 1 cup cream, evaporated milk, and vanilla. Using a skewer, poke lots of holes all over the cake, all the way to the bottom. Pour half of the Baileys mixture over the cake and let stand for 10 minutes. Pour the remaining Baileys mixture over and let cool completely. Cover and refrigerate for at least 8 hours and up to 2 days.
• Run a knife around the edge of the pan. Place a plate on top of the pan; carefully invert the cake onto the plate; remove the parchment paper.
• In a medium bowl, beat the cream cheese and sugar until smooth. Beat in the remaining 1/4 cup Baileys Red Velvet. Beat in the remaining 1 cup cream until firm peaks form. Spoon on top of the cake. Top with strawberries.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening or cooking spray. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Poke top of cake every 1/2 inch with wooden skewer.
• In medium bowl, mix Tres Leches ingredients. Spoon mixture evenly over top of cake, allowing mixture to soak into holes. Cover; refrigerate 1 to 2 hours or until mixture is absorbed.
• In chilled medium bowl, beat whipping cream, powdered sugar and 1 teaspoon vanilla with electric mixer on high speed until soft peaks form. Frost cake with whipped cream; sprinkle with chocolate shavings. Store covered in refrigerator.

Steps:

• 1. Grease and flour a 9X13 inch pan. Preheat your oven to 350 degrees.
• 2. In a large bowl, cream together butter and sugar until light. Add eggs one at a time, beating after each addition. Add vanilla, beat until smooth.
• 3. In a medium bowl, combine the flour, cocoa, baking powder and salt. In a smaller bowl, combine the buttermilk and the red food coloring.
• 4. Add about 1/3 of the flour mixture to the creamed butter/sugar mixture, stir to combine. Add about 1/3 of the buttermilk to that, stirring to combine. Continue alternating between adding 1/3 of the flour and buttermilk to the butter/sugar mixture until everything has been mixed together. Stir in the tablespoon of vinegar, mix batter well to remove lumps.
• 5. Pour cake batter into the prepared pan and bake for 35-40 minutes or until the cake is firm to the touch. Remove cake from oven, turn out onto rimmed platter and let cool.
• 6. Once the cake has cooled, combine the can of condensed milk (13.5 oz), the evaporated milk (13.5 oz) and the cream in a bowl. Gradually pour the entire mixture into the cake, making sure to get all of the edges. Let the cake soak for about 30 minutes.
• 7. Take the pint of very cold cream and pour into a small bowl. Add three tablespoons of sugar to the cream and beat with a mixer on high speed until thick and spreadable, about 45 seconds. Top the cake with the whipped cream.
• 8. Note: If you have leftover cake, it is best stored in the refrigerator.